Just named one of Food and Wine's Best New Chefs, Iliana Regan, who has a degree in fiction writing and has studied chemical engineering, is a self-taught chef who began washing dishes at age 15 and hasn’t left the restaurant industry since. Her cuisine highlights her Midwestern roots as a small farmer’s daughter and emphasizes the pure flavor of the ingredients from her upbringing. It was tradition in her family to farm, forage, and homestead. Her dishes highlight these practices, sometimes sung and sometimes whispered within her seasonally focused menus. She orchestrates tasting menus at her restaurant Elizabeth in Chicago meant to please the senses and extract the essence of terroir, telling the story of her Midwestern heritage.
Elizabeth Restaurant’s cuisine is inspired by the natural world — we call it New Gatherer.